4 c. flour
1/2 c. Crisco
1/2 c. sugar
1 tbsp. mace
1 egg
Milk (enough to make light dough)

Mix ingredients to make dough. Divide into 4 portions. Roll out and bake on back of baking sheet. Bake at 350 degrees for 10-15 minutes.

CREAM FILLING:

1 c. sugar
2 c. milk
1/2 c. flour
4 egg yolks
4 egg whites, beaten stiff
1 pkg. vanilla sugar
1 stick butter

Brown 1 cup sugar. Add 2 cups milk and cook until sugar is melted. Add 1/2 cup flour, 4 egg yolks, 1 package vanilla sugar. Cook until thickened. Then stir until it cools. Then add 1 stick butter and 4 beaten egg whites. When cool, spread this filling over first layer, place second layer on top and spread with filling, place third layer on top and spread with filling. Place fourth layer on top.

GLAZE:

1 (6 oz.) pkg. chocolate chips
1 tbsp. butter
1 tbsp. hot black coffee
1/2 tsp. vanilla
2 tbsp. sour cream

Melt 6 ounce chocolate chips with 1 tablespoon butter in top of double boiler over simmering water, stirring until blended and smooth. Stir in hot coffee and remove from heat. Beat well with wire whisk until silky smooth, adding vanilla while beating. Let cool 10 minutes, then stir in sour cream. Cool to room temperature before using. Spread glaze over top and sides of cake.